1st. price winner at the Danish Cocktail Championship 2009.
Hardeep Singh Rehal from bar “1105″ in Copenhagen won the 2009 competiton with “Cucumber Yum Yum”:
4 cl. Beefeater gin
1,5 cl. Jubilæums Akvavit
3 cl. akcacia honey
2 cl. fresh lime juice
4Â fresh rasberries
1 piece of cucumber
Instructions:
Please advice us, Mr. Rehal!!
Garnish:
Rasberries and cucumber.
1st. price winner at the Junior Danish Cocktail Championship 2009.
Ludvig Hammeken from the bar catering  company “Zirkuz” in Copenhagen won the first price at the junior competiton with “Little Italy”:
3 cl. Beefeater gin
2Â cl. Carpano Antica Formula
2 cl. Aperol
1Â dash of lemon juice
1Â dashes of sugar syrup
Instructions:
The ingredients is build over ice into a lowball glass and stirned until it’s cold and the ice is melted a little.
Garnish:
Lemon and orange peel.
3rd. price winner at the Danish Cocktail Championship 2009.
Yvonne Kubach from “Y´s Café & Cocktail bar” in Copenhagen won the third price at the competiton with “Desert”:
3 cl. Beefeater Gin
2 cl. Bols Crème de Cacao
2 cl. Jacob Creek Cabernet Savignon
1 cl. Bottle Green Pomegranate & Elderflower syrup
Instructions:
Please advice us, Yvonne!
Garnish:
Blue grapes.
A fresh and good looking combination with Gin and Sloe Gin.
This drink won the Drinks International Cocktail Challenge 2001 and was created by mixologist Wayne Collins:
8 Mint Leaves
1 oz. Plymouth Gin
3/4 oz. Lemon Juice
3/4 oz. Plymouth Sloe Gin
1/3 oz. Gomme Syrup
Instructions: Place a little crushed ice in a highball glass and add the mint and syrup de gomme. Muddle ingredients together and fill the glass with more crushed ice (not quite full). Add the Plymouth Gin and lemon juice (freshly squeezed). Stir and fill glass full with more crushed ice. Float the Plymouth Sloe Gin and garnish with a mint sprig and a blackberry.
The name was a joke.
In 1874 a practical joke started in New York when someone said to an other: “Tom Collins says that you are an idiot” and the victim asked “where is this Tom?” and the author directed him to the nearest bar, where the fictive “Tom Collins” where suposed to be. And when the poor victim entered the location asking furously after “Tom Collins” people would laugh since there where no person with this name.
The hoax became so common that Jerry Thomas named a drink after this, which he describes in 1876 in his “The Bartender’s Guide” as a “Tom Collins” made with either Whisky, Brandy or Gin.
The Jerry Thomas “Tom Collins Gin” recipe from 1876:
Use large bar-glass
Take 5 or 6 dashes of gum syrup
Juice of a small lemon
1 large wine-glass of gin.
2 or 3 lumps of ice
Shake well and strain into a large barglass. Fill up the glass with soda water and imbibe while it is lively.
In 1880 at the Limmers Hotel in London the bartender John Collins makes a similar drink with Old Tom Gin where as some people think that this was the burth af the Tom Collins (Old Tom/John Collins = Tom Collins), but since this goes on 4 years later than the story above, there can be no doubt about the origin of the name and the recipe.
In 1891 the book “The Flowing Bowl: When and what to Drink” by William Schmidt describes this version of a “Tom Collins Gin” as follows:
The juice of half a lemon in a large glass,
a bar-spoonful of sugar,
a drink of Tom gin; mix this well;
2 lumps of ice
a bottle of plain soda
Mix well and serve.
Today the most common interpretation of the Tom Collins is very close to the original by Jerry Thomas – which translated into the terms of this century goes like this:
3 Gin
2 Lemon juice
1 Sugar syrup
Soda water
Lemon slice for garnish
Pick a good dry gin without to much juniper to match the sweet and the sour ingredients.
Pour the gin, lemon juice and sugar syrup into a highballer with ice cubes and stir. Top with soda water and make sure that theres a nice layer of foam. Garnish with the lemon slice.
1.st price winner at IBA 1997 – by Ganner Angelo.
At the International bartender Association 1997 in Karlovy Vary (Czech Republic) the winning drink in the Pre-dinner category was Passione made by Ganner Angelo from Austria.
1,5 cl Dry Gin Beefeater
1,5 cl Bacardi Limon
2 cl Peachtree
1,5 cl Cinzano Rose
1 dash Lime fresh
Instructions: Shake with ice and pour into a martini glass.
Garnish: Physalis, lime.
Award winner at the IBA 1996 in Tokyo
Mr. Hisashi Kishi from Japan won the longdrink category with this tasty and for adults only speciality.
3 cl Dry Gin Beefeater
3 cl Di Saronno Amaretto Originale
1 cl Strawberry Liqueur Greizer
1,5 cl Strawberry Syrup Monin
3 cl Fresh Pineapple juice, fill up
Instructions:
Shake with ice and pour into a highballer.
Garnish:
Cut apple, Lemon, Pineapple-leaves.
Predinner winner at the IBA 1996 in Tokyo
The predinner winner was made by Jaroslav Kratky from the Czech Republic and goes like this:
2 cl Dry Gin Gilbey’s
2 cl Cointreau
1 cl Vermouth dry Cinzano
1 cl Lime juice Monin
1 cl Bitter sansa-alkohol Monin
Instructions:
Shake with ice and pour into a cocktail glass.
Garnish:
Cherry, Lemon-peel
Winner of the longdrink category at the IBA 1984 in Hamburg.
I must say that I love the name of this cocktail – hoping that it means what it can do …. (sweet bitternes). Thank you Mr. Peter Roth from Swizzzzz!
2/10 Gin Burnett
1/10 Cointreau
1/10 Apricot Brandy
3/10 Passion fruit juice
3/10 Pineapple juice
Instructions:
Shake with ica and pour into a highballer.
Garnish:
One spiral of orange, green mirabelle and mint.
Taste, temperature & presentation.
One thing is to have a nice recipe with all the ingredients that you like – another thing is to be able to make yor drink right, but if you follow these three simple instructions, you are sure to succeed:
1. A drink has to taste well, so don’t overdo it. Many peole tend to put in to much alcohol, sugar, tabasco etc. – but don’t. Taste always comes first, and if you want effect, you can always have another 
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2. A drink has to be well tempered, so if it’s meant to be served cold, it has to be cold. So shake if you can – stir if you must, and add as much ice as possible. If it’s a hot drink, it has to be hot – off course – but without boiling any alcohol off.
3. A drink must look nice and be served in to a suitable glass i.e. straight or mixed spirits in a rocks glass or a shot glass, simple and shaken cocktails in a martini glass, fancy cocktails in a cocktail glass or a wine glass and a build cocktail in a highballer. About garnish: simple is beautifull!
Here are the names of the most used types of glasses:
